15 Mexican Pork Recipes to Try

You know how pork seems to show up in so many of the best Mexican dishes? From tender carnitas to spicy al pastor, it’s hard to imagine Mexican cuisine without it. Pork has this way of soaking up flavors—chiles, citrus, garlic, spices—and becoming something truly special.

I’ve always loved how versatile pork is in Mexican cooking. It can be slow-cooked until it falls apart, marinated and grilled until charred, or simmered in rich sauces. And the best part? Most of these recipes are surprisingly simple once you know a few key techniques.

The influence of Lebanese immigrants on Mexican pork dishes is a fascinating story . They brought their tradition of spit-roasted meat, which Mexicans adapted with local chiles and flavors, giving us the iconic tacos al pastor we know today .

Whether you’re looking for street-style tacos, hearty stews, or something special for a weekend dinner, these 19 Mexican pork recipes deliver real flavor. Let’s get cooking.

1. Tacos al Pastor

The king of Mexican street tacos. Thinly sliced pork shoulder is marinated in a smoky chile and achiote sauce, then cooked with sweet pineapple for that perfect balance of savory and sweet .

Recipe Metadata:

• Time to Make: 55 minutes (plus overnight marinating)
• Servings: 6

Ingredients:

1. 3 lbs pork shoulder, very thinly sliced
2. 3 dried guajillo chiles, stemmed and seeded
3. 2 dried ancho chiles, stemmed and seeded
4. 3 cloves garlic
5. ½ cup pineapple juice
6. ¼ cup white vinegar
7. 2 tablespoons achiote paste
8. 1 teaspoon cumin
9. 1 teaspoon oregano
10. ½ teaspoon cinnamon
11. 1½ cups fresh pineapple chunks, divided
12. Salt to taste
13. Corn tortillas
14. Toppings: onion, cilantro, salsa, lime

Recipe Steps:

1. Toast dried chiles in a dry skillet until fragrant. Cover with hot water and soak for 15 minutes until softened.
2. In a blender, combine soaked chiles, garlic, pineapple juice, vinegar, achiote paste, cumin, oregano, cinnamon, salt, and ½ cup pineapple chunks. Blend until smooth.
3. Place thinly sliced pork in a bowl and pour marinade over. Mix well, cover, and refrigerate overnight.
4. Preheat oven to 425°F. Line a baking sheet with foil and arrange pork in an even layer. Scatter remaining pineapple and sliced onion around the pork.
5. Roast for 20-25 minutes, then broil for 3-5 minutes until edges are charred.
6. Chop pork into bite-sized pieces, warm tortillas, and serve with toppings.

2. Carnitas

Slow-cooked pork that’s tender, juicy, and crisped at the edges. This is the taco filling dreams are made of, perfect for gatherings.

Recipe Metadata:

• Time to Make: 3-4 hours
• Servings: 8-10

Ingredients:

1. 4 lbs pork shoulder, cut into large chunks
2. 1 onion, quartered
3. 4 cloves garlic
4. 1 orange, juiced (plus spent halves)
5. 1 cinnamon stick
6. 2 bay leaves
7. 1 tablespoon salt
8. 1 teaspoon oregano
9. 1 teaspoon cumin
10. Water to cover

Recipe Steps:

1. Place pork in a large Dutch oven. Add onion, garlic, orange juice and spent halves, cinnamon, bay leaves, salt, oregano, and cumin.
2. Add enough water to just cover the pork.
3. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 2½ to 3 hours, turning occasionally, until liquid evaporates and pork is tender.
4. The pork will begin to fry in its rendered fat. Continue cooking, turning pieces, until browned and crispy on all sides.
5. Remove pork, shred or chop into pieces. Serve with warm tortillas, salsa, onion, and cilantro.

3. Chuletas al Pastor (Marinated Pork Chops)

A quicker take on al pastor flavors using bone-in pork chops. Perfect for weeknight dinners when you’re craving that al pastor taste but don’t have hours .

Recipe Metadata:

• Time to Make: 1 hour (plus marinating)
• Servings: 6

Ingredients:

1. 6 thin bone-in pork chops (about 2½ lbs)
2. 5 dried guajillo chiles, stems and seeds removed
3. 5 chipotle peppers in adobo
4. 2 ounces achiote paste
5. 4 cloves garlic
6. ¼ piece onion
7. 1 cup pineapple or orange juice
8. ⅓ cup apple cider vinegar
9. ½ teaspoon pepper
10. Salt to taste
11. 6 fresh pineapple rings
12. Fresh chiles for blistered garnish
13. Onion, cilantro, lime wedges for serving

Recipe Steps:

1. In a blender, combine guajillo chiles, chipotles, achiote paste, garlic, onion, juice, vinegar, pepper, and salt. Blend until smooth.
2. Pour marinade over pork chops and refrigerate overnight or at least 6 hours.
3. Remove pork from marinade and let come to room temperature.
4. Heat a large skillet over medium heat with oil. Sear pork chops for 5 minutes per side until cooked through. Keep warm in oven.
5. Grill pineapple rings in the same skillet until caramelized.
6. Serve pork topped with diced grilled pineapple, salsa, onions, and cilantro with warm tortillas.

4. Cochinita Pibil

This Yucatan classic features pork marinated in achiote and citrus, then wrapped in banana leaves and slow-cooked until meltingly tender .

Recipe Metadata:

• Time to Make: 4 hours (plus marinating)
• Servings: 8

Ingredients:

1. 4 lbs pork shoulder, cut into chunks
2. 3 tablespoons achiote paste
3. ½ cup sour orange juice (or mix orange juice and lime juice)
4. 4 cloves garlic
5. 1 teaspoon cumin
6. 1 teaspoon oregano
7. 1 teaspoon salt
8. ½ teaspoon black pepper
9. 2 bay leaves
10. Banana leaves for wrapping
11. Pickled red onions for serving

Recipe Steps:

1. In a blender, combine achiote paste, citrus juice, garlic, cumin, oregano, salt, and pepper. Blend until smooth.
2. Place pork in a bowl, pour marinade over, and mix well. Cover and refrigerate overnight.
3. Preheat oven to 325°F. Line a baking dish with banana leaves, allowing overhang.
4. Place pork and marinade in the dish, add bay leaves, and fold banana leaves over to cover.
5. Bake for 3½ to 4 hours until pork is very tender.
6. Shred the pork and serve with pickled red onions and warm tortillas.

5. Puerco Adobado (Marinated Grilled Pork)

This version focuses on grilling the marinated pork for smoky, charred perfection. The key is not over-marinating—two hours is plenty .

Recipe Metadata:

• Time to Make: 30 minutes (plus 2 hours marinating)
• Servings: 4-6

Ingredients:

1. 3½-4 lbs pork shoulder, cut into ½-inch thick steaks
2. 1 ripe pineapple, 1 cup chopped, remainder in slabs
3. 10 garlic cloves
4. 1 pinch ground cloves
5. 1¼ teaspoons cumin
6. 2 teaspoons salt
7. 3 guajillo chiles, toasted and seeded
8. 2 ancho chiles, toasted and seeded
9. ½ cup white vinegar
10. Corn or flour tortillas
11. Toppings: onion, cilantro, tomato, lime

Recipe Steps:

1. In a food processor, combine 1 cup chopped pineapple, garlic, cloves, cumin, salt, chiles, and vinegar. Process until smooth.
2. Place pork steaks in a dish and cover with marinade. Refrigerate for no more than 2 hours.
3. Preheat grill to high heat. Remove pork from marinade and grill for 5 minutes per side until nicely charred.
4. Grill pineapple slabs until caramelized, about 5-6 minutes per side.
5. Let pork rest, then slice thinly against the grain. Chop grilled pineapple.
6. Serve in tortillas with pork, pineapple, onion, cilantro, and lime.

6. Pozole Rojo

This hearty hominy and pork stew is a celebratory dish, often served on special occasions. The red version gets its color from dried chiles.

Recipe Metadata:

• Time to Make: 3-4 hours
• Servings: 8-10

Ingredients:

1. 2 lbs pork shoulder, cut into chunks
2. 1 lb pork country-style ribs
3. 1 onion, halved
4. 4 cloves garlic
5. 2 (25-ounce) cans hominy, drained
6. 6 dried guajillo chiles
7. 3 dried ancho chiles
8. 1 teaspoon cumin
9. Salt to taste
10. Toppings: shredded cabbage, onion, radishes, oregano, lime, tostadas

Recipe Steps:

1. Place pork, onion, and garlic in a large pot. Cover with water and simmer for 1½-2 hours until meat is tender.
2. Remove pork and shred. Strain and reserve broth.
3. Toast chiles, soak in hot water for 20 minutes, then blend with cumin and some soaking water until smooth. Strain into broth.
4. Add shredded pork and hominy to broth. Simmer for 30-45 minutes. Season with salt.
5. Serve in bowls with all toppings on the side.

7. Carnitas en Salsa Verde

Tender carnitas simmered in a bright, tangy tomatillo sauce. The combination of rich pork and fresh green salsa is unforgettable.

Recipe Metadata:

• Time to Make: 30 minutes (with pre-cooked carnitas)
• Servings: 6

Ingredients:

1. 4 cups cooked carnitas, shredded
2. 2 lbs tomatillos, husked and rinsed
3. 2 serrano peppers
4. ½ onion
5. 2 cloves garlic
6. ½ cup cilantro
7. 1 tablespoon oil
8. Salt to taste

Recipe Steps:

1. Boil or roast tomatillos and serranos until soft. Transfer to blender with onion, garlic, and cilantro. Blend until smooth.
2. Heat oil in a skillet, pour in salsa, and simmer for 10 minutes. Season with salt.
3. Add shredded carnitas to the salsa and simmer for 10-15 minutes until flavors meld.
4. Serve with rice, beans, and warm tortillas.

8. Chile Verde con Puerco

Pork simmered in a vibrant green sauce of tomatillos and green chiles. This classic stew is comforting, flavorful, and perfect for chilly days.

Recipe Metadata:

• Time to Make: 2 hours
• Servings: 6

Ingredients:

1. 2 lbs pork shoulder, cut into 1-inch cubes
2. 2 lbs tomatillos, husked
3. 2 poblano peppers
4. 2 jalapeños
5. 1 onion, chopped
6. 4 cloves garlic
7. 1 bunch cilantro
8. 1 teaspoon cumin
9. 1 tablespoon oil
10. Salt and pepper to taste
11. 2 cups chicken broth

Recipe Steps:

1. Season pork with salt and pepper. Heat oil in a Dutch oven and brown pork in batches. Remove and set aside.
2. Roast tomatillos, poblanos, and jalapeños until charred. Place in blender with onion, garlic, cilantro, and cumin. Blend until smooth.
3. Pour salsa into the pot and cook for 5 minutes. Add pork back along with broth.
4. Bring to a simmer, cover, and cook for 1½ hours until pork is tender.
5. Uncover and simmer for 15 more minutes to thicken. Serve with rice and tortillas.

9. Alambre de Puerco

This Mexican skewer or skillet dish combines pork with bacon, bell peppers, onions, and plenty of melted cheese. It’s often served with tortillas.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 4

Ingredients:

1. 1 lb pork tenderloin, cut into strips
2. 4 slices bacon, chopped
3. 1 bell pepper, sliced
4. 1 onion, sliced
5. 2 cups shredded Monterey Jack or Chihuahua cheese
6. 2 tablespoons oil
7. Salt and pepper to taste
8. Warm tortillas for serving

Recipe Steps:

1. In a large skillet, cook bacon until crisp. Remove and set aside, leaving drippings.
2. Season pork with salt and pepper. Add to skillet and cook until browned, about 4-5 minutes.
3. Add bell pepper and onion, cook until softened, about 5 minutes.
4. Return bacon to skillet, stir to combine.
5. Sprinkle cheese over the top, cover, and let melt for 2-3 minutes.
6. Serve immediately with warm tortillas.

10. Costillas en Salsa Roja

Pork ribs simmered in a rich red chile sauce until fall-apart tender. This is home cooking at its finest.

Recipe Metadata:

• Time to Make: 2 hours
• Servings: 4

Ingredients:

1. 2 lbs pork country-style ribs
2. 6 dried guajillo chiles
3. 3 dried ancho chiles
4. 2 Roma tomatoes
5. ½ onion
6. 3 cloves garlic
7. 1 teaspoon cumin
8. 1 teaspoon oregano
9. 2 cups pork or chicken broth
10. 1 tablespoon oil
11. Salt to taste

Recipe Steps:

1. Toast chiles in a dry skillet, then soak in hot water for 20 minutes.
2. Roast tomatoes, onion, and garlic until soft.
3. In a blender, combine chiles, tomatoes, onion, garlic, cumin, oregano, and 1 cup broth. Blend until smooth.
4. Season ribs with salt. Heat oil in a Dutch oven and brown ribs on all sides.
5. Pour sauce over ribs, add remaining broth, and bring to a simmer.
6. Cover and cook over low heat for 1½ hours until meat is tender.
7. Uncover and simmer for 15 minutes to thicken sauce. Serve with rice and beans.

11. Ximbo

This traditional pit-barbecued pork dish from the Mezquital Valley in Hidalgo is wrapped in maguey leaves and cooked until tender. The name comes from the Otomi word for “heart of the maguey” .

Recipe Metadata:

• Time to Make: 3-4 hours
• Servings: 6

Ingredients:

1. 2 lbs pork shoulder, cut into chunks
2. 4 guajillo chiles, seeded
3. 3 cloves garlic
4. ½ onion
5. 1 teaspoon cumin
6. 1 teaspoon oregano
7. Salt to taste
8. Maguey leaves or banana leaves for wrapping
9. Nopalitos, sliced

Recipe Steps:

1. Toast chiles, then soak in hot water until soft. Blend with garlic, onion, cumin, oregano, and salt until smooth.
2. Toss pork with the chile sauce and let marinate for 1 hour.
3. If using maguey leaves, clean and soften them over a flame. Otherwise, use banana leaves.
4. Place pork and nopalitos on the leaves, wrap tightly into packages.
5. Steam or bake at 325°F for 2½ to 3 hours until pork is tender.
6. Serve with tortillas and salsa.

12. Cueritos en Vinagre

Pickled pork rinds are a popular snack or taco topping in Mexico. They’re tangy, spicy, and incredibly satisfying.

Recipe Metadata:

• Time to Make: 20 minutes (plus pickling time)
• Servings: 8 as a snack

Ingredients:

1. 1 lb prepared cueritos (pickled pork rinds), rinsed
2. 1 cup white vinegar
3. 1 cup water
4. 2 tablespoons salt
5. 1 tablespoon Mexican oregano
6. 4 cloves garlic
7. 1 white onion, sliced
8. 2-3 jalapeños or serranos, sliced
9. 1 teaspoon black peppercorns

Recipe Steps:

1. If using fresh pork rinds, boil in salted water until tender, then cool and slice.
2. In a bowl, combine vinegar, water, salt, oregano, garlic, onion, chiles, and peppercorns.
3. Add cueritos and stir well. Refrigerate for at least 24 hours before serving.
4. Serve as a snack with tostadas, hot sauce, and lime.

13. Tacos de Carnitas Estilo Michoacán

Michoacán-style carnitas are the gold standard—pork cooked in lard until meltingly tender, then crisped at the edges.

Recipe Metadata:

• Time to Make: 3 hours
• Servings: 8

Ingredients:

1. 4 lbs pork shoulder, cut into large chunks
2. 1 lb pork belly, cut into chunks
3. 1 onion, quartered
4. 4 cloves garlic
5. 1 orange, halved
6. 2 cinnamon sticks
7. 2 bay leaves
8. 1 tablespoon salt
9. 1 teaspoon oregano
10. Lard or oil for frying (enough to almost cover pork)
11. Warm tortillas and toppings

Recipe Steps:

1. Place pork in a large, heavy pot. Add onion, garlic, orange halves, cinnamon, bay leaves, salt, and oregano.
2. Add enough lard or oil to almost cover the pork.
3. Bring to a gentle simmer and cook uncovered for 2½ hours, turning occasionally, until pork is very tender.
4. Increase heat slightly to crisp the pork, turning pieces until browned.
5. Remove pork, drain, and serve with tortillas, salsa, onion, and cilantro.

14. Chicharrón en Salsa Verde

Crispy fried pork rinds simmered in a tangy tomatillo salsa until slightly softened but still chewy. It’s pure comfort food.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 lb chicharrón (fried pork rinds), broken into pieces
2. 2 lbs tomatillos, husked
3. 2 serrano peppers
4. ½ onion
5. 2 cloves garlic
6. ½ cup cilantro
7. 1 tablespoon oil
8. Salt to taste

Recipe Steps:

1. Boil or roast tomatillos and serranos until soft. Blend with onion, garlic, and cilantro until smooth.
2. Heat oil in a skillet, pour in salsa, and simmer for 10 minutes. Season with salt.
3. Add chicharrón pieces and stir gently to coat. Cook for 2-3 minutes until slightly softened but not mushy.
4. Serve immediately with rice, beans, and tortillas.

15. Puerco con Chile Pasilla

This rich, dark sauce features pasilla chiles, which have a deep, slightly fruity flavor. It’s a special-occasion dish that’s surprisingly simple.

Recipe Metadata:

• Time to Make: 2 hours
• Servings: 6

Ingredients:

1. 2 lbs pork shoulder, cut into cubes
2. 10 dried pasilla chiles, stemmed and seeded
3. ½ onion
4. 3 cloves garlic
5. 1 teaspoon cumin
6. 1 teaspoon oregano
7. 2 cups pork broth
8. 1 tablespoon oil
9. Salt to taste

Recipe Steps:

1. Toast pasilla chiles in a dry skillet until fragrant. Cover with hot water and soak for 20 minutes.
2. In a blender, combine chiles, onion, garlic, cumin, oregano, and 1 cup broth. Blend until smooth.
3. Season pork with salt. Heat oil in a Dutch oven and brown pork on all sides.
4. Strain chile sauce into the pot and add remaining broth. Bring to a simmer.
5. Cover and cook over low heat for 1½ hours until pork is tender.
6. Uncover and simmer for 15 minutes to thicken sauce. Serve with rice.